Chicken Chili with White Beans
Serves 6
Adapted from Operation Frontline

1 tablespoon canola oil
1 large onion, diced
1 pound boneless chicken breasts, cut into small pieces
2-4 cloves of garlic, minced
1 14 ounce can crushed tomatoes (with juice)
2 15-1/2 ounce cans of Great Northern beans (or cannelini beans)
2 14 ounce cans of chicken stock
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup minced basil
juice of 1 large lime
1/4 cup minced cilantro
red pepper flakes, optional

Heat oil in a large stockpot over medium high heat; add onion and cook until slightly softened. Add chicken, garlic, tomatoes, beans, stock, spices, basil, and lime juice. Cover, bring to a simmer, reduce heat and cook until chicken is cooked through and chili has thickened slightly, about 30 minutes. Serve with cilantro and red pepper flakes, if using, sprinkled on top.

Note: this chili is really more like a soup with a fairly thin broth-like consistency. If you prefer a thicker chili, mash or puree the beans with the stock prior to adding to the pot.